Gluten Free Naked Cake with Berries

Beat the butter with the sugar and vanilla sugar until creamy. Be careful: if the butter is beaten for too long, the cake will become dry.

Mix the flour and baking powder and sieve them. Stir them into the butter mixture alternately with the eggs and the milk in three steps.

Pour the mixture into the tin and smooth out.

Put the cake in the hot oven and bake for about 55 - 60 minutes. Insert a test stick in the cake as every oven bakes differently.

After baking, place the base of the tin upside down on a cooling rack and cover with a kitchen towel. Leave to cool.

Whip the cream with the cream stabilizer.

Mix mascarpone, yogurt, icing sugar, vanilla sugar, lemon zest and salt together in a large bowl.

Carefully fold the cream mixture into the mascarpone and yoghurt mixture.

Remove the base from the tin and cut through 2 times to get a total of 3 cake bases.

Spread the bottom cake base with about one third of the filling. Leave approx. 0.5 cm free at the edge.

Top with blueberries. A straight surface should be created and approx. 50 g of blueberries left over.

Top with raspberries. There should be 50 g of raspberries left over.

Place the last base on top and spread the rest of the filling to create a small edge. Arrange the halved strawberries on top and decorate with the remaining raspberries, blueberries and mint leaves.

Chill the cake for 2 hours.